INGREDIENTS

1 lamb leg, cubed
½ kg onions chopped
6 tbsp ginger-garlic paste
1 tbsp Arabic spice
1 small tomato chopped
1 small can tomato paste
1 potato, cubed
1 large carrot, cubed
1 large marrow, cubed
300 gms butter
2 tbsp salt
Coriander leaves, for garnish
2 ½ litres water

METHOD

In a deep pan, melt the butter; cook the onions and the ginger-garlic paste. Add the lamb, Arabic spice, chopped tomato, tomato paste and water and leave to cook until the lamb is nearly done. Add the other vegetables and salt and cook for a while more. Then slowly add round pieces of pasta (recipe below) one by one and cook for another ten minutes. Garnish with coriander leaves and then serve.
Round pasta

In a bowl mix two cups flour, 1 tbsp corn oil, 2 eggs and 1-cup water and knead into a dough. If it turns too dry, add more water and if too wet and sticky, add more flour. Roll out and flatten with a rolling pin, about 5mm in thickness. Cut in circles and add to the sauce as mentioned in the recipe above.

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